Southern Loaded Mashed Potatoes Food

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

LOADED MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt.
• Bring to a boil then reduce to a simmer and cook for 20 minutes.
• Drain the potatoes and put them back into the pot with the butter and sour cream.
• Mash them well and add in the remaining salt and the pepper.
• Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon.
• Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted.
• Garnish with green onions before serving.

LOADED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper.
• Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool.
• Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes.
• Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste.
• Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

SOUTHERN LOADED MASHED POTATOES

Steps:

• Peel, quarter, boil & drain potatoes.Preheat oven to 350 degrees. Place potatoes in a large mixing bowl. Mash with potato masher.Mix in 2 cups of cheese while still hot.
• In a separate bowl, combine sour cream, milk, & ranch seasoning. Mix well. Add mixture to potato mixture and blend together with 3/4 cup green onion.
• Pour into casserole dish and top with bacon and remaining green onion & cheese. Bake for 25 minutes.